Catherine Tyldesley's sweet apple and blackberry cobbler
Ingredients for the apple and blackberry filling:4 eating apples, peeled, core removed and chopped200g frozen or fresh blackberries1 cinnamon stick1 lemon, rind removed2tbsp maple syrup
Ingredients for the cobbler topping:175g self-raising flour125g unsalted butter, cut into cubes, fridge cold50g oats2tbsp maple syrup/honey2tbsp natural yoghurtTo serve:200g natural yoghurt
Method:1. Pre-heat the oven to 180C.Place the chopped apples and blackberries into an ovenproof dish. 2. Burry the cinnamon stick and lemon rind into the fruit. Drizzle with the maple syrup orhoney and set aside.3. Place the flour and cubed butter into a large glass bowl and rub in, using yourfingertips. Once the mixture resembles bread crumbs add the maplesyrup/honey and yoghurt and stir to combine.4. Place dollops of the cobbler mix in circles on top of the fruit.5. Place in the oven and bake for 30-40 minutes or until the cobbler is goldenbrown and the fruit is bubbling.
To serve:Place a spoonful of the cobbler into a serving bowl, be careful to remove thecinnamon stick and lemon rind before serving.Serve with a spoonful of natural yoghurt.